Budget Bytes · by Beth Moncel★ 4.6 (49)
Broccoli Fettuccine Alfredo
NUTRITION · PER SERVING30M COOK
CAL 20%·PRO 37%
CARBS 55G54% OF CAL
4G FIBER0G ADDED0G INTRINSIC43G OTHER7G TOTAL SUGAR
FAT 13G30% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fettuccine coated in a creamy parmesan sauce with tender broccoli florets. Rich and comforting vegetarian pasta.
mainitalianpasta🍲 stockpot⚡ microwavevegetarian
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 16 oz. dry fettuccine ($1.63)
- 16 oz. frozen broccoli florets ($1.29)
- 1 clove garlic ($0.08)
- 4 Tbsp butter ($0.45)
- 4 Tbsp all-purpose flour ($0.06)
- 3 cups milk ($0.94)
- 1 cup grated parmesan ($0.96)
- 1/8 tsp nutmeg ($0.02)
- to taste salt & pepper ($0.05)
At a glance
PER SERVING · TIME 30M
CAL 20%·PRO 37%
CARBS 55G54% OF CAL
4G FIBER0G ADDED0G INTRINSIC43G OTHER7G TOTAL SUGAR
FAT 13G30% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 471mg
- Total sugar
- 7g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 292mg
- Calcium
- 282mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 471MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.